Noodles with tomato, egg and spinach

Spinach noodles not only have the nutrition of spinach, but also integrate the nutrition of noodles. Blanching spinach in boiling water effectively removed the oxalic acid in spinach, and then used spinach and noodles, which did not damage the nutritional quality of the original grain, retained the original protein and carbohydrate of wheat, and adapted to the trend of returning to nature. This time I made tomato, egg and spinach noodles.

Main Ingredients

• flour 100g
• Spinach 300 g

Auxiliary Ingredients

• egg 1
• Green garlic 4
• Tomatoes 2

It is the current method to extract juice and noodles with a juicer. Spinach must be blanched first to remove the oxalic acid. The purely manual method is to blanch spinach and directly mix noodles. Personally, I think the latter is more scientific.2. It will be more powerful to add a small amount of salt when mixing noodles. The living noodles are harder than the dumpling noodles.3. When laminating sheets, each fold should be sprinkled with dry powder to prevent adhesion.4 do not add water during the whole dough mixing process. Use spinach instead.5 hand rolled noodles are better than machine pressed noodles.